seven soups: gold rush stew.

Posted byactuallyjessicaPosted incookingTags:, , , , ,

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recently i came across this wonderful recipe for a beautiful soup called gold rush. the name had me already, i come from an old gold mining town. but it also featured one of my favorite andalusian tapas: roasted chickpeas. i took a look and loved what i saw, i think it’s a lovely recipe. i do, however, have a 1 year old son who absolutely hates the sound of a blender. like, screams his head off in terror. so, blending soups into bisques is a no-go for me. i decided to go with the theme of butternut squash and fresh grated turmeric and come up with a stew. if you can, fresh turmeric is amazing and fragrant and really worth it. if not, powder will do. i’ll also give you the super duper easy recipe for spanish roasted chickpeas, because they are one of my favorite things to eat.

gold rush stew, adapted from my new roots.

ingredients:

  1. for the stew: 1 butternut squash, cut into 1 inch cubes
  2. 1 large sweet yellow onion, chopped
  3. 1 russet potato, cut into 1 inch cubes
  4. 1 tablespoon coconut oil
  5. 1 tablespoon olive oil
  6. 1 tablespoon grated fresh turmeric or 2 tablespoons turmeric powder
  7. 1 teaspoon each salt & pepper
  8. 2 teaspoons each thyme & rosemary
  9. 4 cups vegetable broth
  10. for the chickpeas: 2 cans garbanzo beans, drained & rinsed
  11. 2 tablespoons olive oil
  12. 2 cloves garlic, coarsely chopped
  13. 2 teaspoons paprika
  14. 2 teaspoons cumin
  15. 1 teaspoon each coarse salt & pepper

directions:

  1. pre-heat oven to 400
  2. lay the butternut squash on a baking sheet and cover with 1 tablespoon olive oil
  3. roast butternut squash in oven for about 20 minutes, until tender
  4. in a stock pot or dutch oven heat 1 tablespoon coconut oil over medium heat
  5. add in the onion and cook until translucent
  6. add in the the potato and the turmeric, rosemary & thyme and mix together, cook until fragrant
  7. add in the roasted squash and the vegetable broth and salt & pepper to taste
  8. bring to a boil, then reduce heat to simmer and cook until potatoes are soft, about 30 minutes
  9. while simmering make the chickpeas: spread the chickpeas out on a baking sheet
  10. drizzle with the olive oil and then sprinkle with the garlic, paprika, cumin & salt & pepper, turning to make sure they are coated with seasoning
  11. place in 400 degree oven & cook until crisp and golden brown, about 25 minutes